This Saturday could be your last chance until next year to see Chef Brandon Boudet boil 300 pounds of Louisiana crawfish on the Dominick's patio. Other New Orleans staples are on the menu too -- such as po' boys and crawfish boiled artichokes with remoulade. Also try Dominick's Dago red and white wines.

Learn to make salads from the Cecconi's menu (such as raw vegetable, quinoa and shrimp, chopped, and seafood) from sous chef David Vatran and Soho House sous chef Nicky Pickup. Guests will taste the salads and sample Prosecco wine. For reservations call (310) 432-2000.